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Test Kitchen video tip: Making a cornet

March 12, 2012 | 6:00
am

Stressed because you need to pipe a birthday message on a cake and don’t have a proper piping bag? Who isn’t?

Make a cornet out of parchment paper. It’s a great and inexpensive trick if you don’t have the fancy culinary tools available. You can also use a cornet to precisely drizzle glaze over your cinnamon buns, or in the case of our recent SOS recipes for Lucca Cafe's brownies and Pete's Cafe's bread pudding, to drizzle chocolate or a colorful sauce over a finished dish.

Check out the video above, or for a quick step by step, follow the jump below:

If you have any kitchen tips or questions you'd like us to explore, leave a comment below or email us at noelle.carter@latimes.com.

1. Start with a triangular piece of parchment paper. Use a smaller sheet to make a smaller cornet for more precision work (writing, fine details), and a larger sheet/cornet for less detailed work.

2. With the center tip of the triangle facing away from you, begin to roll one of the edges toward the center. Grab the shorter edge if your triangle isn't perfectly symmetrical. Pull the edge up and away from you to form a "tip" toward the bottom of the roll.